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Ingredients
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Fried Pickles
Buttermilk Ranch Dipping Sauce
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the sliced dill pickles on paper towels to remove excess moisture. Pat them dry gently.
- 2
Make the Breading
In a mixing bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well until thoroughly combined.
- 3
Prepare the Buttermilk
In another bowl, pour the buttermilk. This will be used to dip the pickles before breading.
- 4
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the breading mixture into the oil; it should sizzle immediately.
- 5
Bread the Pickles
Dip each pickle slice into the buttermilk, allowing excess to drip off. Then, dredge it in the breading mixture, ensuring it's fully coated. Shake off any excess breading.
- 6
Fry the Pickles
Carefully place the breaded pickles into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy, flipping halfway through.
- 7
Drain and Serve
Remove the fried pickles with a slotted spoon and drain on paper towels. Serve hot with buttermilk ranch dipping sauce.
Buttermilk Ranch Dipping Sauce
- 8
Mix the Sauce
In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dried dill, garlic powder, onion powder, salt, black pepper, and lemon juice.
- 9
Whisk Together
Whisk the mixture until smooth and well combined. Adjust seasoning to taste.
- 10
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to let the flavors meld.
